Stovetop, Frying pan, Immersion blender
Slice the olives.
Wash & halve the baby tomatoes.
Wash & cube the cucumber.
Peel & thinly slice the onion.
Chop the mint & parsley.
Rinse & drain the chickpeas.
Add the chickpeas, onion, flour, garlic & half of the herbs to a food processor or blender bowl. Season with salt & pepper.
Pulse or blend until it forms a crumbly texture.
Use your hands to roll the mixture into small balls.
Heat a few drizzles of oil in a pan over medium heat. Cook the falafel for 5-7 min, turning them over as they cook.
Transfer the falafel to paper towels to drain the excess oil.
In a bowl, combine the cherry tomatoes, cucumber, olives, lemon juice, a drizzle of olive oil, salt, pepper & the rest of the herbs. Stir it all together.
Add the veggie salad to a serving plate. Lay the falafel alongside. Garnish with a dollop of Greek yogurt. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Summer Falafel Bowl" contains 463 Energy, 18 g of Fat, 55 g of Carbohydrates, 18 g of Protein, 12 g of Fiber.